Easy Chicken Wraps

This is a much lazier version of a recipe I saw on a hummus container. My favorite thing about it is that you don't have to thaw the chicken. If you prepare everything and keep it in the fridge, they make great come-and-go lunches (Stephen says they are also yummy cold, but I always reheat the chicken).

Calories: 380 (with Mission wraps and reduced fat dressing) 
Servings: 6 ish


Ingredients

• 10 chicken tenderloins or 3 large chicken breasts
• Reduced or nonfat Italian dressing
• Wraps (we like the sun-dried tomato basil Mission brand-but you could easily reduce the calories by 100 by using a different kind)
• Fresh tomatoes, chopped
• Fresh spinach (or any other green of your choosing)
• Feta cheese (we used regular, but reduced fat would decrease the calories by a bit more)
• Hummus

Equipment

• Slow cooker 

Preparation

1. Place the chicken in a slow cooker - no need to thaw if frozen. Add 3 tablespoons of dressing. You will feel like you need to add more. Resist the urge, unless you want to waste dressing. Turn the slow cooker to the low setting.
   
   
   
   
   
   
   
   
2. If you are cooking tenderloins, check back after 2 1/2 hours. For breasts, check after 3 1/2. You want the chicken to be fully cooked. Once it is, shred the chicken using two forks. Replace the lid and cook an additional 1/2 hour (this makes the chicken really moist and flavorful).
   
   
   
   
   
   
   
   
3. Assemble the wraps! Spread a tablespoon or so of hummus on the wrap and then just pile everything else on to taste.